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Iconoclast Coffee

103 - 12021 102 Avenue NW Edmonton AB T5K 0R8 · Food - General

Official record from Alberta →

Inspection summary

Iconoclast Coffee has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on August 4, 2026, recorded 3 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 4, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 11, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on August 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on May 26, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice scoop was stored on the counter at the front area. The scoop was moved away for washing/sanitizing and the staff advised to ensure ice scoops are stored in a clean container.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Proper pest control records were not observed. Self pest monitoring was being done by the facility, with traps set at different locations. Ensure proper documentation of pest control at the facility is implemented. Monthly records are required. A template that can be used will be sent.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificate for a staff in a managerial/supervisory position was not observed. The staff present advised the owner will send the required certification to the PHI.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available in the kitchen handwash sink. It was made available after asking the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Oil collection on the exhaust hood was observed. The operator stated that it was up for cleaning based on the schedule on the following day after the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold holding units were either missing thermometers or hard to find. Ensure the thermometers are moved closer to the front of shelves for easier access.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were present, however, they were expired in 2022. Please replace test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Note: the plumbing for the three compartment sink was leaking, a pail was placed underneath. Ensure the plumbing issue is rectified.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice cream scoop on the storage shelf (beside back hand sink) was wrapped in tape. Either discard or repair to ensure the item is smooth, impervious to moisture, easy to clean and in good repair. The metal square strainer (by meat slicer) was showing signs of poor repair. Operator indicated that it was for the deep fryer. It is discouraged to use for deep fryer as the pieces of metal can fall off. Please discard or do no use for any food.The meat slicer's top view was clean, however, the area underneath the blade and the surrounding area had remnants of food. Ensure the meat slicer is thoroughly cleaned and sanitized.The walk in cooler light was non-operational at the time. Ensure there is adequate lighting in the walk in cooler to view products and for cleanliness.The front end hand sink base was loose. Please secure the base to prevent any issues such as moisture damage.

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